Easy Soft Chocolate Chip Cookies | Makes 13, slightly crispy on edges and base, chewy soft all throughout
  • 5 years ago
1 tsp salt
1 ¾ cup plain flour (all purpose flour)
½ tsp baking soda
175g / 1.5 sticks / 12 tbsp unsalted butter
½ cup brown sugar, packed
½ cup caster sugar / superfine sugar
1 egg
1 egg yolk
2 tsp vanilla
1 ¼ cups chocolate chips / semi sweet chocolate chips, separated

1. Preheat oven to 160C/320f (fan) / 180C/350f (standard). Arrange shelf in the middle of the oven. Line 2 large trays with baking paper.
2. Place salt, flour and baking soda in a medium bowl. Whisk to combine.
3. Cut butter into 2 cm cubes. Place in large heatproof bowl, microwave on high for 30 seconds until mostly, not completely, melted. Remove and stir until all butter is melted.
4. Add both sugars, whisk for 15 seconds. Add egg and vanilla, whisk again for 15 seconds.
5. Add flour and mix until the flour is just incorporated, then add 1 cup of chocolate chips and stir through. It should be a very soft dough.
6. Rest batter for 5 minutes – it firms up so it’s scoop-able into mounds.
7. Scoop up ¼ cup / 3 tbsp of mixture and place on the tray 5 cm/2” apart.
8. Top the balls with the remaining chocolate chips.
9. Bake one tray at a time for 11 minutes, turning the tray at 8 minutes.
10. They should be slightly golden on the edges, pale gold on the surface. Cool on tray.

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